Marinated Duck Breasts

Submitted by John DOH

"An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 6 boneless skinless duck breasts, trimmed of fat, split in two
• 1 onion, sliced
• 1 carrot, sliced
• 1 sprig fresh thyme
• 2 tablespoons Emeril's Original Essence
• 3 garlic cloves, crushed
• 25 ounces red wine
• 3 tablespoons pork fat, rendered
• 2 tablespoons butter
• 4 tablespoons butter, cut into small pieces
• 1⁄4 cup armagnac

directions

1. Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
2. Next day, remove meat from marinade, and drain them, preserving the marinade.
3. Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
4. Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
5. Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
6. Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
7. As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.